What Is Spitzad Recipes

ITALIAN VEAL SANDWICHES

Steps:

• In wide medium size bowl, whisk together the flour, salt, pepper and garlic powder. Set aside.
• In a wide large size bowl, mix together the bread crumbs, oregano, basil, parsley and Romano cheese. Set aside.
• In another medium bowl, whisk together the eggs and milk. Set aside.
• Using a meat tenderizer (mallet), beat each piece of veal cutlet on a cutting board until it's thinner and spread wider. I recommend placing a freezer bag cut open, over the veal while tenderizing to avoid splattering.
• Place the three bowls with the bread crumb mixture, eggs and flour mixture side by side... like a production line.
• Place a piece of veal in the flour and carefully coat both sides with the flour mixture.
• Move the piece of veal over to the egg wash and coat the veal completely, making sure it's all wet.
• Move the piece of veal to the bread crumb mixture and coat both sides. Pat the veal down over the bread crumbs to make sure it sticks well. Place the piece of veal in a large serving dish.
• Repeat the last three steps for all the pieces of veal.
• Place the serving dish in the fridge, covered with plastic wrap for at least 3 hours.
• Heat the canola oil in a large deep pan on medium high.
• Carefully (caution with the hot oil) place two pieces of breaded veal in the hot oil in the pan (careful not to over-crowd).
• Fry the veal pieces on one side for 3 to 4 minutes and carefully turn them over.
• Fry the other side for another 3 to 4 minutes. The veal should have a nice light golden colour (but not too dark as this will mean the meat is too dry).
• Place the veal pieces on a large dish lined with paper towels to soak the excess oil from the veal.
• After soaking the grease on the paper towel, move to veal pieces to a large oven proof pan with a lid (like a roasting pan). Add a little tomato sauce (a couple of soup spoons) over each piece to keep the meat moist and tasty! This pan can stay in the oven at around 180 ºF to 200 ºF to keep it warm while you cook all the veal. Just keep adding the finished pieces to the pan,
• Repeat the last 5 steps until the veal is all cooked.
• To assemble the veal sandwiches, place one or two (we use 2 because we like it stacked) pieces of veal on the bottom half of a bun. If using cheese, place the slices next. Add mushrooms, onions, peppers or other favourite toppings. Pour a generous amount of sauce over the veal and toppings (we like it messy so we add a lot!). Place the top half of the bun and serve hot.
• Traditionally, these sandwiches are served with a side of spiced olives. Exercise your jaw before taking a bite... this one's big and messy! Enjoy!

ITALIAN SPRITZ

Steps:

• Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately.

GIADA'S CHICKEN SPEZZATINO (STEW)

Steps:

• Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
• Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
• Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
• Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
• Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
• Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
• Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
• Serve with biscuits for dunking and enjoy!

DELIGHTFULLY DIFFERENT CHICKEN SPITZAD (SPEZZATINO)

Steps:

• Step One: roast the chicken.
• If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
• Step Two: coat and finish the spitzad.
• In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
• Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
• You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
• Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

BAKED ZITI

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
• Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

SPEZZATO RECIPE - (3/5)

Steps:

• Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.

SICILIAN LAMB SPEZZATINO WITH SAFFRON AND MINT

Steps:

• Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.
• Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
• Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.